Try these classic roast potatoes (So Vegan).
You don’t need goose fat to roast your spuds, locally-grown rapeseed oil is just fine. It has a high smoke point, so gives lovely crunchy potatoes. Parboil potatoes for 10 minutes then drain and shake, so they have a rough surface to coat in oil (just add and swish, you don’t have to soak the spuds in oil). Then roast in a single layer for 15 minutes, turning twice (around 40 minutes in total).
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients and avoiding feeding leftovers to birds (salt is toxic and butter can smear on feathers, affecting waterproofing and insulation). Cut off green bits of potato (solanine caused by too much light and can cause illness – also toxic to pets).
Cut off green bits of potato (solanine caused by too much light and can cause illness). The best potatoes for roasting are dry and floury King Edward and Maris Piper (also good for mash, baked potatoes and chips). Store them in a cool dark place in a fabric bag and invest in a good peeler (cheap ones are awkward to use). Potatoes are easier to peel if you wash them first (then score with a sharp knife before adding boiling and then cool water for skins to slide off).
Garlic Rosemary Roast Potatoes (The Veg Space) is a simple recipe from a trained chef. All you need are floury potatoes, rapeseed oil, garlic cloves and some stalks of fresh rosemary. Parboil spuds the day before and keep in the fridge overnight, in an airtight container. Cookie + Kate has a super post for perfect roasties that just needs oil and seasoning, garnished with parsley, salt and pepper.
Low-Waste Lemon Polenta Crispy Roast Potatoes (So Vegan) uses Maris Piper potatoes, and polenta (an Italian cornmeal) with sprigs of fresh thyme and garlic cloves.
Herbed Roasted Potatoes (Crowded Kitchen) are crispy on the outside and fluffy on the inside. Coated in spices and tossed with fresh thyme, parsley and rosemary, sure to become a family favourite.
